Do You Like Chipotle Burrito Bols?

From Chipotle.com

We do! But my question is, "Bol" or "Bowl"?? Regardless of how it is spelled, this burrito thing is quite delicious.



It took some experimentation but I think I've pieced together a pretty good "copycat" version. Bill and I both like the Tomatillo Red-Chili Salsa (the hottest salsa, which is smooth rather than chunky), and that's the one thing I'm having trouble recreating. So I've temporarily given up on trying to mimic it and instead I found a sauce that tastes different but just as good. You can top the Bol with a salsa/sauce of your choice.

The good news is that I've got the Cilantro-Lime Rice down pat!

Burritos in a Bowl

The Salsa (hot)
Ingredients

• 1 (15 ounce) can whole tomatoes
• 1 garlic clove, diced
• 1 tablespoon onion, diced
• 1-2 jalapeno peppers, chopped (more or less for desired spice)
  
• 2 tablespoons fresh cilantro, finely chopped
• 1/2 teaspoon ground cumin
• 2 teaspoons salt
• Juice of 1/2 lime
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper

Directions

1. Drain and discard about half the juice from the can of tomatoes.
2. Place all ingredients in a food processor or a blender and pulse until well mixed.
3. Blend more for a smooth salsa and less for a chunkier.
4. Taste test: I add more cayenne, lime, and cumin until I get the desired spice level and flavor.
   

The Meat
Ingredients*

• 2 dried ancho chiles
• 1 teaspoon black pepper
• 2 teaspoons cumin powder
• 2 tablespoons fresh chopped oregano
• 6 cloves garlic
• 1/2 red onion, quartered
• 1/4 cup vegetable oil
• 1-1/2 pound boneless, skinless chicken breasts or steak (I use all-natural chicken)
  

Directions

1. Soak dry chilis overnight in water, until soft. Remove seeds.
2. Add all ingredients except meat in food processor; puree until smooth.
3. Slice chicken or steak into strips or bitesize chunks.
4. Spread sauce over meat and refrigerate at least one hour, up to 24 hours.
5. After meat has been marinated, heat grill (or heat 1 tbsp oil in a large skillet or grill pan over high heat). Add meat to grill/pan and cook through. Season meat if desired (I add some extra black pepper and cumin).

*This is the "copycat" meat recipe from ChipotleFan.com, but I actually just marinate the meat in the salsa and add some extra seasonings while cooking.


The Rice
Ingredients

• 2 teaspoons vegetable oil or butter (I use Organic Valley butter)
  
• 1-1/3 cup white, long-grain basmati rice (I use organic)
  
• 2 cups water
• 1 teaspoon salt (I use coarse sea salt)
• Juice of 1 lime
  
• 2 teaspoons fresh chopped cilantro

Directions

1. In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
2. Add rice and lime juice, stir for 1 minute.
3. Add water and salt, bring to a full rolling boil.
   
4. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. (If rice looks dry during this time, add more water as needed)
   
5. Remove from heat and add in the cilantro and fluff rice with a fork.

The Toppings

• Black beans or pinto beans (you can buy them pre-seasoned or plain; heat over the stove until warmed through)
• Cheese (Chipotle uses finely shredded blend of Monterary jack and white cheddar - I use Organic Valley cheeses)
• Lettuce (Chipotle uses shredded Romaine)
• Sour cream (I use Organic Valley brand)
  
• Guacamole

Then...Build your Bol!

Start with the rice:


Then add the beans (I leave these out; Bill likes black beans in his):


Next comes the meat:


And then add your salsa and toppings:


Enjoy!